Banana Cream Cheesecake

This lovely company dessert can be made a day or two in advance.

Banana Cream Cheesecake

Yield: 10 servings

  •     1-3/4 cups graham cracker crumbs
  •     1/4 cup sugar
  •     1/2 cup butter, melted
  •     1 package (8 ounces) cream cheese, softened
  •     1/2 cup sugar
  •     1 carton (8 ounces) frozen whipped topping, thawed, divided
  •     3 to 4 medium firm bananas, sliced
  •     1-3/4 cups cold milk
  •     1 package (3.4 ounces) instant banana cream pudding mix

  1. In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/2 cup for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. springform pan or 9-in. square baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack.
  2. In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups whipped topping. Arrange half of the banana slices in crust; top with half of the cream cheese mixture. Repeat layers.
  3. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set.

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